BEST EASY CHOCOLATE CREAM PIE
1 shortbread pie crust or a baked 9” pie shell, cooled
2 c (1 pt) chocolate ice cream, softened (BlueBell Dutch Choc is good)
1 c cold milk or half and half
4 oz pkg instant chocolate pudding mix – any kind
1 c COOL WHIP can go in the pie OR on top of pie:
NOTE: *If you want to put the Cool Whip IN the pie, don’t use as much milk.
Combine ice cream and milk* in bowl of electric mixer til mixed.
Add pudding mix and blend.
If desired, add Cool Whip
Pour into pie crust and chill til firm.
Garnish with Cool Whip
TO-DIE-FOR ICE CREAM DESSERT (Corky Cowen/2008)
Great recipe for children to make!
12 ice cream sandwiches
1 large container Extra Creamy Cool Whip
Carmel ice cream topping
Chocolate ice cream topping
Chopped roasted peanuts or pecans
Unwrap ice cream sandwiches
Place in a 9 x 13 pan…(glass dish with lid works great)
(One sandwich will have to be cut and scrunched in a corner.)
Spread Cool Whip on top of sandwiches.
Drizzle Carmel & Chocolate ice cream topping on top.
Sprinkle chopped nuts on top.
Cover and freeze.
Set out 10 min before serving to soften.
Cut into squares (or bricks) and serve.
SNICKERDOODLES (7/2014 tried at 350° for 11 min)
½ c shortening and ½ c oleo (or just 1 cup shortening)
1-1/2 c sugar
1 t soda
½ t salt
2 t cream of tartar
2-3/4 c flour (plain—not self-rising)
Preheat oven to 350°.
(NOTE: Joan Norris bakes at 400° for 8 min)
Mix oleo, shortening, sugar well. Add eggs.
Mix together flour, cream of tartar, soda. Add to 1st mixture.
Chill dough. Shape in rounded balls, walnut size.
Tip: use ice cream scoop
Mix 2 T sugar and 2 t cinnamon. Roll balls in mixture.
Place balls on ungreased baking sheet. Place single pan in oven.
Cookies will puff up and then flatten—Check on them in EXACTLY 11 min.
As soon as cookies flatten, remove from oven.
Remove from cookie sheet in 10 minutes–or will stick to pan and tear up.
Tastes the very best when baked just til soft inside.
ANT HOLES or BEDS 1/95 (No Bake)
10 oz. bag Eagle Mini-Bites Pretzels (6 cups)
12 oz. honey-coated peanuts
30 oz. candy coating: almond bark or white chocolate
For Valentine or Xmas, can add 1/2 t red food coloring.
Microwave candy in covered bowl on high power for 2 min; OR on medium power for 5 min. Cool 2 minutes.
Shake peanuts and pretzels in colander to get rid of excess salt.
Place peanuts and pretzels in large bowl or pan.
Stir in candy coating, coating well.
Drop by teaspoonfuls onto wax paper.
Chill 20 min or til firm.
ALMOND BARK (WHITE CHOCOLATE)
Soften Almond Bark according to package directions
(For Holidays can add 1/2 t red food coloring to white coating)
WHITE RITZ OR PRETZELS OR OREO COOKIES:
Dip in melted White Almond Bark. Let harden on wax paper.
Can use toothpicks to dip with.
PEPPERMINT ALMOND BARK:
Melt 20 oz package WHITE almond Bark per directions.
Add 1-1/2 c crushed peppermint candy or candy canes.
Pour on aluminum foil or wax paper. Spread to about 1/4″ thick. Place in refrigerator to cool and set up.
Break into pieces for serving.
ALMOND-ALMOND BARK – Same as peppermint, except add 1-1/2 cups almonds, roasted or plain in place of peppermint.
AMAZING OMELET IN A BAG (For 1 Person):
Fun for children to make!
Prepare ingredients to add to omelet bag, such as:
Meat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
Sliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
Veggies – any kind of veggies (precooked)
Pats of butter or margarine (optional)
Put pot on stove filled with ¾ water. Bring to rolling boil.
1 Quart size Freezer Bag that can be sealed – have each guest write their name on bag with permanent marker
Set bag in measuring cup or large cup to hold upright & make it easier to fill.
Break 2 large or extra large eggs into bag (do not use more than 2 eggs!)
Squish around so egg gets all mixed up
Add dash salt & pepper; garlic (or seasoned salt) OVER
Shake bag well so everything is well mixed up. Get all air out of bag and seal.
Drop in pot with water at a rolling boil. One large pot can hold/cook 6-8 omelets.
Boil for 13 to 15 minutes—NO LONGER. Omelet will be light and fluffy.
Open the bag and drop the rolled omelet on a plate and throw away the bag.
Be prepared for your guest to be AMAZED.
Serve with salsa, or Tajin spice mix.
Can roll in steamed flour tortilla, or serve with toast.
PEANUT BUTTER FUDGE aka Tiger Butter
l lb Almond Bark or white chocolate
1 cup peanut butter
Chopped SWEET peanuts
In microwave, melt almond bark and mix in peanut butter.
Let mixture get as HOT as possible.
IMMEDIATELY pour into 8 x 8 square greased pan.
Apply topping of your choice.
(1) Sprinkle with chocolate chips. Stir and swirl.
(2) Sprinkle with chopped peanuts.
Cool and then cut into squares and serve.
NOTE: Amounts are flexible, but ratio is basically: half as much peanut butter as almond bark and half the amount of peanut butter for chocolate chips.
PIGS IN A BLANKET (Judy Bates)
1 pkg cocktail wieners
1 or 2 cans crescent rolls
Separate crescent roll dough into triangles.
Cut each triangle into 3 or 4 pieces.
Roll each piece around a cocktail wiener
Place on a baking sheet.
Bake at time and temp designated on the crescent roll tube.
COWBOY CHICKEN (Foil Packet Dinner)
Place in center of 18″ x 12″ piece of foil:
1 chicken breast-half (can substitute cubes of steak, pork chop)
Sprinkle with (approx) 2 t pkg Hidden Valley Ranch Dressing (dry mix)*
Top with: 1 med potato, sliced, few thinly sliced peeled fresh carrots
OPT: sliced zucchini, red, yellow, orange bell peppers, mushrooms, sliced onion Top with: 2T butter, cut into pats. Sprinkle with garlic salt.
Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1″ wide folds.
Double fold each end to form a packet, leaving room for heat circulation inside packet. (or however you can get it packaged up!)
Place on baking sheet. Bake at 350° for an hour.
Write names on foil if individuals are making their own packets…When opening foil packet, be very careful so you don’t get burned from steam.
Cut a slit in the top to allow first burst of steam to escape.
CHERRY-O-CREAM CHEESE PIE
8” graham cracker crust (NOT 9”!!)
8 oz. cream cheese
15 oz. can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1 can cherry pie filling
Whip cream cheese til fluffy.
Add milk and beat til well blended.
Add lemon juice and vanilla.
Pour into pie crust. Chill 2-3 hours.
Spread over top the cherry pie filling and chill.
(1) Pillsbury All Ready Pie Crust
1 c shredded mozzarella cheese
1-1/2 c shredded Cheddar cheese
2 oz. sliced pepperoni*
7-8 med. sz sliced fresh mushrooms (or 4.5 oz can drained)
1 c milk (better if use part half ‘n half or whipping cream)
1 t Italian seasoning
1/8 t minced garlic or garlic powder
OPT: sliced black olives, green onions sliced fine
Preheat oven to 400°.
Spray quiche pan or pie plate with non-stick spray.
Prepare pie crust according to directions.
Layer both cheeses in pie crust. Top with mushrooms and pepperoni.
Sprinkle Italian seasoning over top.
In medium szie bowl, combine eggs, milk and garlic.
Beat well and pour in pie shell. Bake at 400 for 25-35 min. or til knife inserted near center comes out clean. Let stand 15 min before serving.
*1/4 lb ground Italian sausage, sliced, cooked and drained can be substituted for pepperoni, or added to it.
*Add ½ t salt if not using pepperoni; Sliced black olives – optional
Can spoon heated spaghetti or pizza sauce over each wedge, if desired.